Blend the onions, ginger, garlic, coriander, hot dried peppers,
cumin, and cinnamon with the remaining vinegar to make a paste.
You may have to add a tablespoon (T) of water to facilitate
blending.

When ready to cook, heat the oil in a 6-qt. saucepan or dutch
oven on high heat. Add the puree, and reduce heat to medium
high. Fry briskly for a couple of minutes.

Add the tumeric, ground black pepper, meat, and the marinade.
Fry well for 10 minutes, taking care not to burn the meat. Stir
briskly, constantly.

Add the hot green peppers, salt, sugar, cloves, and 2 cups of
water (or stock). Stir, cover, reduce heat to medium, and cook
for about 45 minutes, until the gravy thickens and the meat is
completely tender. Serves 4-6.

1 small, whole head of garlic, with all the cloves separated and peeled

1 T ground coriander

½ t ground tumeric

Grind cumin seeds, red chilies, peppercorns, cardamom seeds,
cinnamon, black mustard seeds, and fenugreek seeds in a coffee-
grinder or other spice grinder. Put the ground spices in a bowl.
Add the vinegar, salt, and sugar. Mix and set aside.

Heat the oil in a wide, heavy pot over a medium flame. Put in
the onions. Fry, stirring frequently, until the onions turn
brown and crisp. Remove the onions with a slotted spoon and put
them into the container of an electric blender or food processor.
(Turn the heat off.) Add 2 to 3 tablespoons of water to the
blender and puree the onions. Add this puree to the ground
spices in the bowl. (This is the vindaloo paste). It may be
made ahead of time and frozen.)

Dry off the meat cubes with a paper towel and remove large pieces
of fat, if any.

Put the ginger and garlic into the container of an electric
blender or food processor. Add 2 to 3 Tablespoons of water and
blend until you have a smooth paste.

Heat the oil remaining in the pot once again over a medium-high
flame. When hot, put in the lamb cubes, a few at a time, and
brown them lightly on all sides. Remove each batch with a
slotted spoon and keep in a bowl. Do all the lamb this way. No
put the ginger-garlic paste into the same pot. Turn down the
heat to medium. Stir the paste for a few seconds. Add the
coriander and tumeric. Stir for another few seconds. Add the
meat, any juices that may have accumulated as well as the
vindaloo paste and 1 cup water (or stock). Bring to a boil.
Cover and simmer gently for an hour or until meat is tender.
Stir a few times during this cooking period. Serves 6.

Mint-Coriander Dip

(From Julie Sahni's Classic Indian Cooking)

Ingredients

Directions

1/3 c plain yogurt

2 T cold water

1 T finely chopped onions

1/3 t finely chopped fresh ginger root

1 to 2 green chilies, seeded

1 t Kosher salt

¾ t sugar

¼ small green pepper, cored and chopped (bell pepper)

¼ c packed fresh mint leaves

¾ c packed fresh coriander leaves (cilantro)

Put all the ingredients in the container of a food processor or
electric blender, and blend until finely pureed and reduced to a
creamy sauce. Check for salt, and pour into a small bowl. Cover
and chill thoroughly before serving.